Take 1 piece of carrot (medium size, diced roughly), 1 piece of beetroot (medium size, diced roughly), 2 pieces of tomato (medium size, cut roughly), 1 piece of ginger (inch size, peeled), 6 cloves of garlic (peeled, whole) in a pressure cooker and add 1 of glass water in it.

Close the lid and cook on a high flame for 5 minutes.

After 5 minutes, switch off the flame of your gas stove, remove the pressure cooker, open the lid, and pour the water in a bowl. Keep the bowl of water aside as it will be needed later.

Transfer the boiled vegetables to a mixer.

Grind them once to get a coarse paste. Now, add the water to the paste that you had removed from the boiled vegetables earlier.

Blend it again to a smooth puree. Mix and check the consistency. Add more water if required.

Now, switch on the gas stove and heat 1 tsp of butter or ghee. When it is hot, add ¼ tsp black pepper powder to it. Fry for half about 20 seconds.

Now, add the puree and mix it nicely. (Pro tip: If needed, you may add more water at this stage).

Then, add ¼ tsp of chaat masala powder, 1 tsp of sugar and salt to taste. Give it a nice mix and cook it for about 2 minutes.

Check the final consistency. It should be as thick as shown in the image below.

Your beetroot and carrot soup is ready. Transfer it to a serving bowl and garnish it with a stem of coriander leaves and enjoy this healthy soup hot.